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What You Need:
(To serve 6)
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1 tablespoon caraway seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 centercut loin pork chops, cut ½ inch thick
½ cup flour
2 tablespoons lard
½ pound knockwurst, sliced into ¼-inch rounds
1 cup coarsely chopped onions
½ cup coarsely chopped, scraped carrots
½ cup coarsely chopped celery
3 small sweet gherkins, drained, rinsed in cold water, and finely chopped
1 cup chicken stock, fresh or canned
4 large boiling potatoes (about 1½ pounds), peeled and sliced into 1/8-inch rounds
6 medium-sized tomatoes, peeled, seeded and coarsely chopped, or substitute 2 cups drained, canned whole-pack tomatoes
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Translate this recipe:
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| How To Cook: |
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1. Combine the caraway seeds, salt and pepper, and press the mixture firmly into both sides of the pork chops. Dip the chops in flour, then shake off the excess. In a heavy 12-inch skillet melt the lard over high heat until a light haze forms above it.
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2. Brown the chops for about 5 minutes on each side, turning them with kitchen tongs and regulating the heat so that the meat colors quickly and evenly without burning. Transfer the chops to a plate and add the knockwurst, onions, carrots, celery and gherkins to the fat remaining in the skillet. Cook over moderate heat, stirring frequently, for 5 minutes.
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3. Return the chops to the pan and pour in the stock. The stock should come just to the top of the chops without covering them. If necessary add more stock or water. Arrange the potato slices evenly over the chops, covering them completely and scatter the chopped tomatoes over them. Bring to a boil over high heat, reduce the heat to low, and cover the skillet.
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4. Simmer undisturbed for 45 minutes, or until the potatoes and chops show no resistance when pierced with the tip of a sharp knife. Serve directly from the skillet.
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